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Hit the "sauté" button on the Instant Pot. Add in the olive oil and onion, and sauté until tender, about 8 minutes. Add in the garlic and curry powder sauté just until fragrant, about one more minute.
Turn the Instant Pot off for a moment, then add the butternut squash, salt, and water into the pot. Secure the lid and move the steam release valve to "sealing." Select the Manual or Pressure Cook button (this will vary by machine, but they do the same thing) and let the soup cook at high pressure for 15 minutes.
When the soup is done, wait 10 minutes before releasing the pressure. When the screen reads LO:10, you can move the steam release valve to "venting" to release any remaining pressure. When the floating valve in the lid drops, it's safe to open the lid.
Use an immersion blender to puree the soup directly in the pot, or transfer the cooked soup to a blender or food processor to blend until smooth. If using a blender, be sure to lightly cover the vent in your blender lid with a dish towel, to help the pressure from the steam release without splattering. (The pressure from hot liquids can blow the lid off your blender otherwise, and cause burns.)
Return the blended soup to the pot and stir in the coconut milk. (You can use coconut cream, if you don't mind a slightly creamier soup.) Adjust any seasoning to taste at this point, I usually add a touch more salt, and serve warm. Top with hulled pumpkin seeds and dried cranberries, if desired. For a sweeter soup, try adding a touch of maple syrup to taste.
Leftovers can be stored in an airtight container for up to a week in the fridge.